{"id":7529,"date":"2025-07-23T09:39:15","date_gmt":"2025-07-22T23:39:15","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=7529"},"modified":"2025-07-23T09:50:30","modified_gmt":"2025-07-22T23:50:30","slug":"green-chili-burger","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/dinner\/beef-dinner\/green-chili-burger\/","title":{"rendered":"Green Chili Burger"},"content":{"rendered":"\n

This classic Burger recipe is a famous in the Southeast, particularly in New Mexico where the famed Green (and Red) Chilis are the kings of culinary cuisine. The amazing flavors and aromas of this Green Chili Burger really need to be seen, smelt, and tasted, to believe! The Rich sweetness and subtle spice of the Green Chilis pair perfectly with a perfectly cooked fatty Beef Burger. Finished with Onion, Lettuce, and Tomato, it\u2019s a hearty meal upon itself, and one we highly recommend you check out!

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Jump to Recipe<\/a><\/div>\n<\/div>\n\n\n\n

What Chilis can you use in a Green Chili Burger?<\/h2>\n\n\n\n

What sets this Burger apart from the rest is how it highlights the sweet and spicy flavors of Green Chili. The traditional Chili to use are Hatch Chilis, famously grown in New Mexico from the Hatch Valley. They have an earthy, slightly sweet flavor with a touch of spice, not too much

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You can get Hatch Chilis canned across most of the US, but outside of the US they might be a lot more difficult to find. For our Green Chili Burger we recommend that you roast your own Green Chilis at home, with the most appropriate Chili you can get your hands on

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We opted for Poblano Chilis \/ Peppers. They are beautifully flavored Green Chili that\u2019s not all that spicy but packed full of flavor. Other Chilis that you can use are Jalapenos, or even Green Bell Peppers. It really depends on what level of spice you want. Poblanos are a nice middle ground between the almost non-existent spice of Bell Peppers, and the hot Jalapenos

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For our Green Chili Burger we’re using delicious oven roasted Poblano Peppers<\/figcaption><\/figure>\n<\/div>\n\n\n

How to prepare the Green Chilis<\/h2>\n\n\n\n

There\u2019s no better way to extract flavor from Chilis than roasting them. This method will highlight the naturally rich, sweet flavor of the Chilis and introduce some charred, smoky elements. Roasting Chili\u2019s is also super-easy!

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All you need to do is scatter the Chilis in a sheet pan and season them well with Olive Oil and Salt. For this recipe we\u2019re using about 4 Poblano Peppers for each Burger. So, 8 Poblanos in total for 2 Burgers. Once the Peppers are seasoned, whack them into the oven and roast them at 375F for about 30 minutes

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The timing may take a little less or a little more depending on your oven. The key is to keep your eye on them and watch their color. You want the Chilis to be charred to the point where most of the surface area is starting to turn black. Don\u2019t worry, we don\u2019t eat the burnt bits!

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A trick for peeling skin off Roast Peppers<\/h2>\n\n\n\n

The simple way to peel away the skin is to immediately place the hot roasted Peppers into a bowl and cover it with cling film. Steam from the residual heat will help to remove the skin from the flesh. Leave them in the bowl for about half an hour and they\u2019ll be so easy to peel away! Remove the skin, seeds, and core, then roughly chop the Peppers and they\u2019re ready

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An easy trick to help peel off the roast pepper skin is to cover them with cling film for 30 minutes once roasted<\/figcaption><\/figure>\n<\/div>\n\n\n

Use Ground Beef with around 30% fat content for the best Burger<\/h2>\n\n\n\n

This is an absolute mandatory requirement when making Burgers. Simply put, low fat Burgers taste terrible. High fat Burgers taste great! That\u2019s really all there is to it. We recommend aiming for about a 70\/30 meat to fat ratio with your Ground Beef, and if possible aim for Chuck from the Shoulder of the Cow. This meat is the most flavorful, and when mixed with that wonderfully high fat percentage, the flavors will be out of this world!

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A great technique for perfectly smashing the Burgers every time<\/h2>\n\n\n\n

Ever made a Smash Burger at home and the Beef has stuck to your spatula when you\u2019ve smashed it? Yeah, us too! To avoid this there\u2019s a simple little trick. What you need to do is fry one side of the Burger for about 5 seconds while it\u2019s still in a ball

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Then, flip it over and smash it on that side. The brief time the Beef was spent facing the heat of the pan will cook it just enough to avoid it sticking to your spatula, or whatever device you\u2019re using to smash the Burger. It\u2019s a simple little technique that\u2019s going to help you perfect your Smash Burger!

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Other than the Beef, our Green Chili Burger has some additional mandatory ingredients. This is the classic way this famous Burger is served

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The perfect Green Chili Burger is cooked using Ground Beef with 30% fat content<\/figcaption><\/figure>\n<\/div>\n\n\n

Tomatoes<\/h2>\n\n\n\n

Sometimes a polarizing ingredient in the Burger world, the humble Tomato is right at home in a Green Chili Burger. Try to avoid using Cherry Tomatoes and stick to big, hearty Tomatoes like Beefsteak Tomatoes or Heirloom. Or just use regular Tomatoes from the grocery store. They\u2019re at their peak in the Summer, but these days you can get nice tasting Tomatoes all year round

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Lettuce<\/h2>\n\n\n\n

Personally, I prefer Romaine Lettuce on my Burgers. It\u2019s got a great texture that holds its shape under the weight of the Burger and doesn\u2019t taste half bad either. Try to avoid anything too fancy like Chicories or Frisee and definitely avoid Iceberg! Lettuce also helps to protect the Bun from getting soggy from the juice of the Beef, so place it near the bottom when you build your Burger

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Onion<\/h2>\n\n\n\n

This is perhaps the most controversial traditional ingredient in a Green Chili Burger. Raw Onion can be quite polarizing to many, but it does work great in this Burger. The sharpness of the Red Onion is going to counteract the heavy, fatty flavors of the Beef. It also adds a delicious crunch!

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A great tasting Burger that’s great to feed the family for dinner<\/figcaption><\/figure>\n<\/div>\n\n\n

Optional toppings you can consider<\/h2>\n\n\n\n

The classic Green Chili Burger consists of Tomatoes, Lettuce, Onion, along with the Beef and Green Chili. However, there are some optional toppings that you\u2019ll probably want to consider, and we\u2019d highly recommend adding them to your burger

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Pickles<\/h2>\n\n\n\n

Not traditional, but simply mandatory in a Burger. The briny, delightful flavor of some beautiful Bread and Butter Pickles slices just complete a Burger in my opinion

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Cheese<\/h2>\n\n\n\n

Surprisingly, a traditional Green Chili Burger doesn\u2019t have any Cheese in it. We\u2019re kind of on the fence with this one, because just like Bacon, everything is better with Cheese (actually then if that\u2019s the case why not add Bacon?). WE kept it off the Burger, but if you need your Cheese fix then naturally add a slice of American Cheese to the Burger while its cooking for that wonderful melty cheesy goodness

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Tomato and Ketchup<\/h2>\n\n\n\n

Look, I understand in some parts of the world the idea of putting Ketchup and Mustard on a Burger is frowned upon. However, I don\u2019t really care and am here to say that all Burgers should include both. No need for anything fancy, just go for the classic Heinz Ketchup and Mustard and everything will be ok!

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